As an Amazon Associate I earn from qualifying purchases.

WHY WE LOVE THEM

Well, first of all…

Who DOESN’T love muffins? Especially healthy muffins made with anti-inflammatory ingredients and loaded with protein that can be served for breakfast, an afternoon snack or a dessert without getting a sugar rush because there is no added sugar in this recipe.

HOW WE MAKE THEM

PREP TIPS // We love using Bob’s Red Mill almond flour because it’s super fine and tastes delicious. That’s what we used to make this recipe. We like to keep it stored at room temperature so that it’s not too hot or cold when we’re making the recipe. This recipe can’t be prepped in advance but you can certainly use the Chia Jam recipe from Amie’s cookbook if you’d like to make a homemade jam instead, and that can be made a week in advance. 

OVEN TIP // To know when these muffins are done, stick a toothpick in the center of them hot out of the oven. If the toothpick comes out dry, your muffins are done. If not, give them another 2 minutes in the oven.

When you’re food shopping, try to buy organic ingredients. Here are the benefits of eating organic.

INGREDIENT SWAPS // We love using raspberry preserves but you can certainly use blueberry or strawberry or apricot if desired. We love the 365 Whole Foods Market brand and the Crofter’s Organic brand. Have fun and try a few different varieties of preserves each time you make this recipe and let us know what you like best.

THREE easy STEPS

Here’s how we made these easy lemon raspberry muffins in three simple steps.

STEP 1 // Preheat the oven and make your flax egg substitute. Set aside.

STEP 2 // Combine the remaining ingredients and add in the flax egg substitute and mix well. Transfer the batter to muffin cups and fill about 1/3 way, then add raspberry preserves (we love Crofter’s Organic brand) and finally layer the rest of the batter on top.

STEP 3 // Bake until golden brown and enjoy.

SHOP the RECIPE

HOW WE EAT THEM

SERVING SUGGESTIONS // We love serving these muffins with a smoothie for breakfast. You can also pair these muffins with creamy almond butter (we love the organic almond butter from 365 Whole Foods Market) for an afternoon pick-me-up since these muffins are full of protein from the almond flour. They’re equally as delicious served as dessert with the coconut milk ice cream recipes in my cookbook. 

Print

Lemon Raspberry Muffins

This classic combo is bursting with a bright lemon flavor and the sweetness of raspberries. Did I mention that they are super moist too? These muffins are ideal for a quick easy weekday breakfast or a lazy Sunday brunch.

Course Dessert

Cuisine American

Keyword muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 muffins

Calories 288kcal

Author Amie Valpone

Ingredients

• 1 Tbsp. coconut oil for lining the pan or use paper muffin cups shown above in Shop the Story
• 6 Tbsp. filtered water
• 2 Tbsp. ground flax seeds
• 2 1/2 cups almond flour
• 2 tsp. baking powder
• 1/4 tsp. sea salt
• 1/4 cup honey
• 4 Tbsp. fresh lemon juice
• 3 Tbsp. melted coconut oil
• 3 Tbsp. fresh lemon zest
• 3 Tbsp. raspberry preserves (not jelly)

Instructions

• Preheat oven to 350 degrees F. Prepare a muffin pan with the 1 Tbsp of coconut oil (or paper muffin cups) and set aside.
• In small cup or bowl combine the filtered water and flax seeds and set aside for about 10 minutes, until the mixture forms a gel-like consistency. This will act like your 'egg binder' since we are not using eggs in this recipe.
  
• In a large mixing bowl, combine the almond flour, baking powder, and sea salt. In a separate small bowl, mix the honey, freshly squeezed lemon juice, melted coconut oil, and flax seed mixture. Add honey mixture and lemon zest to almond flour mixture and combine well.
• Fill each muffin well 1/3 of the way with batter, then add 1 tsp. of raspberry jam on top of the batter, then evenly fill wells with the remaining batter.
• Bake for 20-23 minutes or until golden brown. Let cool for at least 15 minutes so they can set up. Store leftovers muffins in a sealed container, in the refrigerator, for up to a week.

Nutrition

Calories: 288kcal | Carbohydrates: 18g | Protein: 7g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 57mg | Potassium: 151mg | Fiber: 4g | Sugar: 9g | Vitamin C: 9.3mg | Calcium: 128mg | Iron: 1.5mg

DID YOU MAKE THIS RECIPE?

If you make this recipe, rate it below + post a picture of it on social media + tag @AmieValpone. We love connecting with all of you on facebook // pinterest // instagram // twitter or book a private session with Amie.

RECIPE COPYRIGHT // Recipe by Amie Valpone of AmieValpone.com. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

3 comment(s)

The post Gluten-Free Lemon Raspberry Muffins appeared first on Amie Valpone.

WHY WE LOVE THEM

We receive so many requests to share breakfast recipes with all of you and we’re finally listening and sharing what we love to eat in the morning. We don’t always have a sweet tooth when we wake up and even though traditional breakfasts like cereal and muffins are sweet, we often prefer something savory so that our blood sugar doesn’t spike first thing in the morning (hello hormonal imbalances!). That said, these so-called ‘cookies’ aren’t sweet at all except for the naturally sweet dates and almond flour that gives them a subtle sweet touch but they’re loaded with flavor and we assure you, you’ll be wanting to make these well into the fall and winter seasons for you and your family.

HOW WE MAKE THEM

PREP TIPS // We love using almond flour because it’s full of protein and has a touch of sweetness. What I’ve learned all these years from using almond flour is that it’s best kept in the refrigerator or freezer for ultimate freshness. I find that when I keep the almond flour in the pantry, it gets stale and moldy (because it is a nut) and it loses its taste.

My best recommendation is to buy Bob’s Red Mill Almond Flour and keep it in your fridge or freezer for up to six months. Before you make a recipe with the almond flour, take it out of the fridge or freezer so it gets to room temperature before you begin. When you’re food shopping, try to buy organic ingredients. Here are the benefits of eating organic. 

THREE easy STEPS

Here’s how we made these Gluten-Free Sun-Dried Tomato Breakfast Cookies in three simple steps:

STEP 1 // Soak the dates in water to soften them and remove the pits. 

STEP 2 // Combine all the ingredients in a food processor (we love the Kitchen Aid one shown below) until the mixture forms a dough-like consistency. Transfer the dough onto a baking sheet and bake for 14-16 minutes.

STEP 3 // Remove from the oven and E-A-T!

LISTEN // STEP-by-STEP DIRECTIONS

Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe step-by-step.

 

SHOP the RECIPE

HOW WE EAT THEM

SERVING SUGGESTIONS // We love making these cookies on a Sunday night and serving them throughout the week. They’re ideal for the holiday season and when you’re pressed for time in the mornings. Add a spoonful of almond butter on top for an extra dose of protein if you’re extra hungry or need a bit more fuel in you for the day. These cookies also make a great afternoon snack when you need a pick-me-up around 3pm or 4pm when your blood sugar starts to drop in between lunch and dinner. We always store these cookies in a sealed glass container like the one we have suggested above in the SHOP the RECIPE section. 

STILL HUNGRY? If you loved these gluten-free Sun-Dried Tomato Breakfast Cookies and want more of our anti-inflammatory recipes, check out our 30 Day Reset Program, which is only available for a limited time.

Print

Sundried Tomato Breakfast Cookies

Some mornings we're just in the mood for something savory to eat with our oatmeal or maybe some leftover veggies from the night before. These Sun-Dried Tomato Breakfast Cookies are the perfect accompaniment for any breakfast. They have a smoky tomato flavor with a hint of basil and onion, which is nice and savory when you're not in the mood for a sweet breakfast. These cookies can be the star of a quick brunch menu that can be paired with pancakes, waffles or a simple breakfast fruit salad. This is one of our new favorite recipes and we hope it becomes one of yours, as well.

Course Breakfast

Cuisine American

Keyword breakfast cookies

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 10 people

Calories 123kcal

Author Amie Valpone

Ingredients

• 6 dates softened
• 1 1/4 cup almond flour
• 1/4 cup sun-dried tomatoes (not in oil) thinly sliced
• 2 Tbsp extra virgin olive oil
• 1 Tbsp purified water
• 1/2 tsp dried basil
• 1/4 tsp onion powder
• 1/4 tsp Italian Seasoning
• 1/4 tsp plus 1/4 tsp sea salt

Instructions

• Preheat oven to 350 degrees F.
• Prepare a sheet pan with parchment paper. Set aside.
• Place 6 dates in a medium bowl with enough warm water to cover them and soak the dates for 30 minutes. Drain water and set dates aside. Remove pits if they're pitted.
• In a food processor add the almond flour, sundried tomatoes, olive oil, water, basil, onion powder, Italian seasoning, 1/4 tsp sea salt, and softened dates. Process until dough comes together, approximately 30-45 seconds.
• Take a teaspoonful of dough and roll into a ball, then drop it on the sheet pan and flatten it with your fingers into a cookie shape. You should be able to make 8-10 cookies. Sprinkle the remaining sea salt on top of the cookies.
• Bake for 14-16 minutes or until the cookies are golden brown. These cookies will be soft when they come out of the oven but they will harden up as they cool off. Store leftovers in the refrigerator for up to 1 week.

Nutrition

Calories: 123kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 65mg | Potassium: 121mg | Fiber: 2g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 1.1mg | Calcium: 34mg | Iron: 0.8mg

DID YOU MAKE THIS RECIPE?

If you make this recipe, rate it below + post a picture of it on social media + tag @AmieValkpone. We love connecting with all of you on Facebook // Pinterest // Instagram // Twitter or book a private session with Amie.

RECIPE COPYRIGHT //  This recipe was created by Amie Valpone. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

12 comment(s)

The post Gluten-Free Sun-Dried Tomato Breakfast Cookies appeared first on Amie Valpone.

As an Amazon Associate I earn from qualifying purchases.

WHY WE LOVE THEM

We had such incredible feedback from the Cherry Bars we made last month that we decided to give you another bar recipe that’s easy to make and can last the whole week whether you’re serving them for breakfast, a snack or dessert. Granola bars are incredibly versatile, especially for kids or anyone who enjoys a touch of sweetness without all the refined junk that most processed bars have in the ingredient list.

These gluten-free bars are quick to whip up and are perfect for the summer when you don’t want to slave in your kitchen.

HOW WE MAKE THEM

PREP TIPS // When you’re making this pumpkin seed bar recipe, start by making sure your almond flour is fresh. Oftentimes, almond flour can go stale if it’s left sitting too long in your pantry. Since almond flour is made from a nut (almonds), we highly suggest you store it in your refrigerator so that it doesn’t form mold or mildew, especially in the warmer months of summer.

INGREDIENT SWAPS // If you’re not in the mood for pumpkin seeds you can use slivered almonds or sunflower seeds, although we do think the pumpkin seeds add the perfect touch of flavor and crunch! 

THREE easy STEPS

Here’s how we made these breakfast bars in three simple steps.

STEP 1 // Combine the dry ingredients in a bowl. Combine the wet ingredients in a bowl. Then, mix them together and transfer to a prepared baking dish.

STEP 2 // Bake until golden brown (about 30-35 minutes) and remove from the oven.

STEP 3 // Let the bars cool completely and serve.

LISTEN // STEP-by-STEP DIRECTIONS

Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe step-by-step.

 

SHOP the RECIPE

HOW WE EAT THEM

SERVING SUGGESTIONS // You can serve these breakfast bars with a drizzle of your favorite nut butter such as creamy almond butter for a quick breakfast when you’re pressed for time. Our team also really enjoys adding a spread of melted coconut oil on top with a sprinkle of cinnamon for a decadent snack. If you want to get really creative, you can use these bars to make a delicious dessert using the dairy-free coconut milk ice cream and brownie recipes in Amie’s best-selling book, Eating Clean. Brownies a la mode, anyone?

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 30 Day Reset, which is only available for a limited time.

Print

Gluten-Free Chocolate Chip Pumpkin Seed Breakfast Bars

These yummy bars are full of flavor, from deep rich chocolate to a warm pumpkin spice with a crunch. I know what you thinking, pumpkin spice in July? But really, isn’t pumpkin spice good all year round??? We think so. These little bars work great for breakfast but also make a healthy snack to take on the go.

Course Breakfast

Cuisine American

Keyword breakfastbar

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 people

Calories 246kcal

Author Amie Valpone

Ingredients

• 1 1/2 cup almond flour
• 1 1/2 cup gluten-free old fashioned rolled oats
• 1/3 cup pumpkin seeds
• 1/4 cup plus 3 Tbsp mini chocolate chips, divided
• 2 1/2 tsp pumpkin spice seasoning
• 1/2 tsp sea salt
• 1/4 cup pure maple syrup
• 5 Tbsp well-stirred creamy almond butter
• 4 Tbsp melted coconut oil

Instructions

• Preheat oven to 350 degrees F.
• Line 8x8 inch baking dish with parchment paper. Set aside.
• In a medium mixing bowl, combine the almond flour, oats, pumpkin seeds, chocolate chips, pumpkin spice, and sea salt and mix well.
• In a small bowl, whisk together the maple syrup, almond butter, and coconut oil. Pour the maple syrup mixture into almond flour mixture and combine well. Press this mixture into the prepared baking dish. Then press remaining 3 Tbsp. of chocolate chips on top. 
• Bake in the oven for 30-35 minutes then remove from the oven and transfer to the refrigerator for 2-4 hours before slicing. These bars can be cut into 9 or 12 bars depending on the size you want. Store leftovers in the refrigerator but let them come to room temperature before serving.

Nutrition

Calories: 246kcal | Carbohydrates: 19g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 101mg | Potassium: 116mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 72mg | Iron: 1.5mg

DID YOU MAKE THIS RECIPE?

If you make this recipe, rate it below + post a picture of it on social media + tag @AmieValpone. We love connecting with all of you on facebook // pinterest // instagram // twitter or book a private session with Amie.

RECIPE COPYRIGHT //  This recipe was created by Amie Valpone of The Healthy Apple. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

13 comment(s)

The post Gluten-Free Chocolate Chip Pumpkin Seed Breakfast Bars appeared first on Amie Valpone.

As an Amazon Associate I earn from qualifying purchases.

WHY WE LOVE THEM

We’re all about bringing you the cleanest, easiest recipes and when you requested a gluten-free bread recipe for dessert, we couldn’t resist putting our own little spin on it and turning it into bread bites. This could be the cutest dessert you serve all year and it doubles as an excellent breakfast topped with a spread of almond butter for protein. However you serve these bread bites, your taste buds will be quite happy. We guarantee it. 

HOW WE MAKE THEM

PREP TIPS // We suggest sifting the almond flour in this gluten-free bread recipe for a reason! Because almond flour can be quite dense, we found that when we sift it, it becomes lighter and fluffier and the end result of the bread hot out of the oven isn’t as dense! Therefore, do your best to sift the almond flour and take note that if you don’t sift it, your bread won’t rise as high and will be quite dense.

When you’re food shopping, try to buy organic ingredients. Here are The Benefits of Eating Organic.

INGREDIENT SWAPS // Swap out any of your favorite nuts for the walnuts. We love using pecans, sliced almonds, chopped macadamia nuts...the list goes on. You can use any nut you’d like in this recipe. And if you have a nut allergy, feel free to use seeds instead such as pumpkin seeds or sunflower seeds. They work just as well.

If you want to make this more of a dessert bread, add in 1/4 cup Enjoy Life Foods dairy-free mini chocolate chips with the walnuts. 

THREE easy STEPS

Here’s how we made these Gluten-Free Orange Walnut Bread Bites in three simple steps.

STEP 1 // Make your flax egg (egg replacement) and set aside.

STEP 2 // Combine the dry ingredients in a large bowl and combine the wet ingredients in a separate large bowl. Mix together, add the walnuts and combine. Transfer to a parchment paper lined loaf pan and bake.

STEP 3 // Remove from the oven. Let cool completely before slicing into little squares and serve.

LISTEN // STEP-by-STEP DIRECTIONS

Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make these Orange Walnut Bread Bites step-by-step.

HOW WE EAT THEM

SERVING SUGGESTIONS // 

FOR BREAKFAST We’re serving these bread bites with coconut milk yogurt for breakfast (we love the Anita’s brand because it’s super thick and delicious). We find this brand at Whole Foods Market regularly so you can look for it in the yogurt section. We also added some fresh fruit (here we used pineapple); you can serve these bread bites with berries or sliced bananas, whichever you prefer for an extra dose of fiber. 

FOR DESSERT We love to serve these bites with coconut ice cream (in Amie’s best-selling cookbook Eating Clean) and her special chocolate sauce (in the cookbook, as well). The combination of the ice cream + the bread bites + the chocolate sauce = HEAVEN!

SHOP the RECIPE

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 30 Day Reset , which is only available for a limited time through summer.

Print

Gluten-Free Orange Walnut Bread Bites

This time of the year is always sunny and bright and it’s the perfect time for our orange walnut bread bites. They have a mild orange flavor with the warming spices of cinnamon and clove. They're moist and delicious, a treat for any time of the day or night. Don’t hesitate to add dairy-free mini chocolate chips to make these more of a dessert.

Course Snack

Cuisine American

Keyword gluten-free bread

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 9 slices

Calories 229kcal

Author Amie Valpone

Ingredients

• 1 Tbsp ground flaxseeds
• 3 Tbsp filtered water
• 2 cup almond flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp ground cloves
• 1/2 cup fresh orange juice
• 1/4 cup honey
• 2 Tbsp fresh orange zest
• 2 Tbsp unsweetened almond milk
• 1 Tbsp melted coconut oil
• 2 tsp pure vanilla extract
• 1/3 cup chopped walnuts

Instructions

• Preheat oven to 350 degrees F.
• Prepare a loaf pan with parchment paper.
• Combine the ground flaxseeds and water, set aside for 15 minutes or until it forms a gel-like consistency. Set aside.
• Sift almond flour and set aside.
• In a large mixing bowl, combine the sifted almond flour, baking soda, ground cinnamon, baking powder, sea salt, and ground clove and mix well. Set aside.
• In a small mixing bowl, add the orange juice, honey, orange zest, unsweetened almond milk, coconut oil, vanilla extract, and flax seed mixture. Whisk ingredients together and add the walnuts. Gently add this mixture to the almond flour mixture.
• Transfer to the prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out dry. Remove from the oven and cool completely before slicing into small squares. Store any leftovers in a sealed container the refrigerator for up to 7 days.

Notes

Note: If you want to make this more of a dessert bread and serve it with the coconut ice cream (in Amie's cookbook Eating Clean) and add in 1/4 cup mini chocolate chips with the walnuts. Yum!

Nutrition

Calories: 229kcal | Carbohydrates: 16g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 415mg | Potassium: 116mg | Fiber: 3g | Sugar: 10g | Vitamin A: 35IU | Vitamin C: 8.7mg | Calcium: 97mg | Iron: 1.3mg

DID YOU MAKE THIS RECIPE?

If you make this recipe, rate it below + post a picture of it on social media + tag @AmieValpone. We love connecting with all of you on Facebook // Pinterest // Instagram // Twitter or book a private session with Amie.

RECIPE COPYRIGHT //  This recipe was created by Amie Valpone. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

7 comment(s)

The post Gluten-Free Orange Walnut Bread Bites appeared first on Amie Valpone.

WHY WE LOVE THEM

Who doesn’t love a homemade chewy, naturally sweet, delicious fruit crumble bar? We’re all about making clean and healthy desserts for you to enjoy and we must say…these are by far one of our favorites!

We couldn’t wait to share these bars with you because they’re ideal for this time of the year when you’re looking to serve something fresh and flavorful that doesn’t taste like cardboard! We get it. 

These bars are going to be your go-to all spring and summer long.

We guarantee it.

HOW WE MAKE THEM

PREP TIPS // These bars are best made using unbleached parchment paper and a Pyrex glass baking dish (see below in SHOP the STORY for the one we use in this recipe – this option comes with a sealable lid so your bars will stay fresh in the fridge without needing to cover them with anything else).

Make sure your almond flour is fresh – we like to store ours in the fridge so that it doesn’t get moldy or go bad. We suggest storing your almond flour in the fridge as well because it is a nut and it can go bad in the pantry. Be sure to let it sit out on the countertop for about an hour until it gets to room temperature before you use it for this recipe. When you’re food shopping, try to buy organic ingredients. Here are The Benefits of Eating Organic.

INGREDIENT SWAPS // You can easily swap out the cherry preserves for any other flavor such as apricot, strawberry, blackberry, and raspberry. Switch it up and each time you make this crumble bar recipe, try a new preserve flavor to see which one you like best. Cherry is our favorite! We love using Crofter’s organic preserves and that’s what we used for this recipe. Let us know what brands you like to use. We’re always looking to try new brands.

THREE easy STEPS

Here’s how we made these crumble bars in three simple steps.

STEP 1 // Make the oatmeal crust and press it into the bottom of the prepared baking dish.

STEP 2 // Spoon the preserves over the crust. Add the top crumble layer made with almond flour.

STEP 3 // Bake in the oven for about 40 minutes, remove from the oven to cool, slice and EAT!

LISTEN // STEP-by-STEP DIRECTIONS

Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe step-by-step.

 

SHOP the RECIPE

HOW WE EAT THEM

SERVING SUGGESTIONS // These fruit crumble bars can be wrapped in non-bleached parchment paper for an afternoon snack for kids to take to school or served as an easy make-ahead breakfast for busy weekday mornings. That said, these bars are sweet enough (no added sugar in sight) to be served as a dessert, as well. They’re fun for dinner parties as well as a nice treat to serve when you’re having company over in the late afternoon while sipping iced tea. No matter how you serve them, you’ll want to make them over and over again. They’re delicious no matter how and when you serve them!

STILL HUNGRY? For more of our anti-inflammatory recipes, check out our 30 Day Reset Program, which is only available for a limited time.

Print

Gluten-Free Chewy Cherry Oatmeal Bars

These bars have the texture of a granola bar, with a sweet cherry filling and a crumble top. Think granola bar meets cherry crumble. They work great as a snack or as a dessert. My favorite way to serve them is with a scoop of vanilla dairy free ice cream. So yummy!!

Course Dessert

Cuisine American

Keyword oatmeal bars

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 bars

Calories 414kcal

Author Amie Valpone

Ingredients

Crust

• 1 1/2 cup gluten-free rolled oats
• 1/3 cup almond flour
• 1 1/2 tsp ground cinnamon
• 1/8 tsp sea salt
• 4 Tbsp pure maple syrup
• 4 Tbsp melted coconut oil

Filling

• 2/3 cup cherry preserves (not jelly)

Crumble Topping

• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 4 Tbsp melted coconut oil
• 1 tsp pure vanilla extract

Instructions

• Preheat oven to 350 degrees F. Line an 8x8 inch baking dish with parchment paper and set aside.

Crust

• In a medium mixing bowl, combine dry crust ingredients: rolled oats, almond flour, cinnamon, and sea salt.
• Then add in maple syrup and melted coconut oil to the oat mixture; combine well. Press crust into prepared baking dish.

Filling

• Next, spoon 2/3 cup of cherry preserves over crust.

Crumble Topping

• In a small mixing bowl, combine almond flour, unsweetened shredded coconut, melted coconut oil, and vanilla extract until ingredients stick together. Then spread them over the cherry preserves.
• Bake at 350 degrees F for 40-45 minutes, or until top is light brown. Let cool completely before trying to cut to serve. Store leftovers in the refrigerator.

Nutrition

Calories: 414kcal | Carbohydrates: 45g | Protein: 8g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 0mg | Sodium: 42mg | Potassium: 53mg | Fiber: 5g | Sugar: 18g | Vitamin C: 2.2mg | Calcium: 67mg | Iron: 2mg

DID YOU MAKE THIS RECIPE?

If you make this recipe, rate it below + post a picture of it on social media + tag @AmieValpone. We love connecting with all of you on Facebook // Pinterest // Instagram // Twitter or book a private session with Amie.

RECIPE COPYRIGHT //  This recipe was created by Amie Valpone. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.

8 comment(s)

The post Gluten-Free Chewy Cherry Oatmeal Bars appeared first on Amie Valpone.